This easy-to-prepare, puffed custard cake makes a delightful dessert or a wonderful accompaniment to your morning coffee. And it’s gluten-free.

Pear Clafouti

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By Stonyfield

• Vegetarian
• Desserts
• Gluten Free
• European
• Fall
• Valentine's Day

This easy-to-prepare, puffed custard cake makes a delightful dessert or a wonderful accompaniment to your morning coffee. And it's gluten-free.

Ready In: 1 hour

Level: Medium

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Prep: 15 minutes

Cook: 45 minutes

Yields: 12 Servings

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Ingredients

• 1/4 c white rice flour
• 1/4 c tapioca starch
• 1/8 c amaranth flour
• 1/8 c potato starch
• 1/4 tsp guar gum
• 1/4 tsp salt
• 3 eggs (lightly beaten)
• 1 c Stonyfield Organic Low Fat Smooth & Creamy Vanilla Yogurt
• 3 Tbsp unsalted butter (melted)
• 1 tsp vanilla
• 3/4 c natural cane sugar (divided)
• 3 large ripe pears (cored and sliced in 1/4' wedges)

directions

Step 1

Preheat oven 375°. Grease and flour 10' quiche or tart pan.

Step 2

In a large bowl, combine white rice flour, tapioca, amaranth, potato starch, guar gum, and salt. Set aside.

Step 3

In a food processor, combine eggs, yogurt, and butter. Then add vanilla and 1/2 cup sugar. Slowly pulse in flour mixture. Transfer to a baking dish.

Step 4

Arrange pears on top of batter and sprinkle 1/4 cup natural cane sugar over the top. Bake for 45 minutes or until top is golden brown.